Description
These Saucy Beef and Lentil Meatballs are a flavorful and hearty dish combining ground beef and cooked lentils, simmered in a rich and aromatic tomato-coconut milk sauce. Perfectly spiced with cumin, ginger, and chili powder, these meatballs are browned then simmered to tender perfection, making for a satisfying meal that can be served over rice or couscous. The addition of lentils adds a nutritious twist, boosting fiber and protein content while keeping the texture moist and delicious.
Ingredients
Units
Scale
For the Meatballs
- 1 lb ground beef
- 3/4 cup cooked lentils
- 1/2 medium yellow onion, finely diced
- 1 egg
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried ginger
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon avocado oil or olive oil
For the Sauce
- 1 15-ounce can tomato sauce
- 1 15-ounce can light coconut milk
- 2 teaspoons ground cumin
- 1 teaspoon dried ginger
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (may substitute arrowroot starch)
Instructions
- Make the Meatball Mixture: In a large bowl, combine the ground beef, cooked lentils, finely diced onion, egg, minced garlic, ground cumin, dried ginger, chili powder, salt, and black pepper. Use your hands to mix everything together thoroughly until well combined to ensure even distribution of spices and ingredients.
- Form the Meatballs: Shape the mixture into 20 meatballs, each roughly 1 1/2 to 2 tablespoons in size, and place them on a plate, ready to cook.
- Brown the Meatballs (First Side): Heat 1 tablespoon of avocado or olive oil in a large skillet or saucepan over medium-high heat. Swirl the oil around to coat the pan, then add the meatballs carefully. Cook the meatballs without moving them for 5 to 6 minutes to brown on one side, developing flavor and a nice crust.
- Prepare the Sauce Mixture: While the meatballs are cooking, in a separate bowl, combine the tomato sauce, light coconut milk, ground cumin, dried ginger, chili powder, salt, and black pepper. Stir the sauce ingredients until well mixed.
- Braise the Meatballs: Gently turn the meatballs over to brown the other side. Once they have browned on the second side, pour the prepared sauce evenly over the meatballs in the pan.
- Simmer the Meatballs: Reduce heat to low or medium-low to maintain a very gentle simmer. Cover the pan with a lid and cook the meatballs in the sauce for 15 minutes, allowing them to cook through while absorbing the sauce flavors.
- Thicken the Sauce: Remove the lid and make a slurry by combining 1 tablespoon cornstarch with 1 tablespoon of the pan liquid in a small bowl. Stir the slurry into the sauce, then return to a low simmer and cook until the sauce thickens. Remove the pan from heat and let it sit for a few minutes to thicken further as it cools slightly.
- Serve: Serve the saucy meatballs warm, ideally over Israeli couscous, rice, or your preferred grain. Garnish with fresh cilantro if desired for added freshness and color.
Notes
- Use canned cooked lentils, microwaveable lentils, or cook dry lentils for 20 minutes until tender, then drain and refrigerate until ready to use.
- To cook dry lentils: add 1/4 cup to saucepan with water, bring to boil, then simmer for 20 minutes or until desired tenderness. Drain and store up to 5 days.
- You may use either full-fat or light coconut milk based on your preference. Nutrition facts vary accordingly.
- Avocado or olive oil can be substituted depending on taste or availability.
- For a gluten-free version, ensure all spices and cornstarch are certified gluten-free.
